Wild Rice, Lemon and Mushroom Soup

An incredibly delicious, nourishing soup adapted from Plant You by Carleigh Bodrug

Scale

1 medium onion, peeled and chopped

2 garlic cloves

2 medium-sized carrots, peeled and chopped

1 leek

2 slices celery

Zest of a lemon

1/4 teaspoon turmeric powder

1 tablespoon Herbes de Provence – or your favorite dried herb

Pinch of red pepper flakes

4–5 cups low sodium vegetable broth

2 cups chopped mushrooms, shittake, bella or cremini

1/4 cup uncooked wild rice

1 1.2 cups unsweetened soy milk

3 tablespoons freshly squeezed lemon juice

1 cup baby kale

1 cup frozen peas

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Combine the garlic and onion with 3 tablespoons of broth in a large pot. Saute over medium heat until the onion starts to become translucent.
Add the carrots, leek, celery, lemon zest, turmeric, red pepper flakes, and dried herbs to the pot and cook for an additional 3 minutes
Add the vegetable broth, mushrooms, and wild rice. bring to a boil, turn down to a simmer, cover the pot, and cook over low heat for 30 minutes or until the rice has fully cooked.
Once the rice is cooked, add the soy milk, lemon juice, kale, and peas. Stir until the kale has wilted and the peas are cooked through. Taste and adjust the the seasonings as needed.

Find it online: https://marycallan.com/delicious-wild-rice-lemon-and-mushroom-soup/